Tameta batata nu shaak is a Gujarati tomato potato curry. Gujarati curries are quick and easy to prepare with basic spices available in the kitchen. This is one of the everyday curries in Gujarat. Curries from this cuisine are on the sweeter side and since we do not like sweet in curries, I skipped jaggery that is used as a sweetener.
This is a no onion, no garlic curry, hence a good one for folks avoiding these bulbs due to religious constraints. I made this curry as part of the Gujarati thali for this this week’s blogging marathon. You can checkout the thali here.
- 285 grams Potatoes ~ 2 medium sized Potatoes diced or 1 ¾ cup peeled and diced Potatoes
- 125 grams or 1 medium sized Tomato, chopped (about ¾ cup)
- 2 tbsp. Oil
- ¼ tsp. Mustard Seeds
- ¼ tsp. Cumin Seeds
- ⅛ tsp. Hing ~ Asafetida
- 1 tsp. Green Chili Ginger paste (1 small green chili + 1” ginger)
- ½ – ¾ tsp. Chili Powder
- 1 ¾ cup Water or as needed
- ¾ tsp. Coriander Powder
- ¼ tsp. Cumin Powder
- ½ tsp. Salt
- Wash, peel and cut Potatoes into cubes.
- Chop tomatoes and keep aside.
- Heat oil in a pan, when hot add mustard seeds followed by cumin seeds. When seeds crackle, add hing and chili garlic paste. Fry for few seconds until paste is roasted in oil.
- Add turmeric, stir and add potatoes.
- Mix well and let potatoes fry in oil for couple of minutes.
- Add tomatoes, chili powder and cook for a minute or two until tomatoes are soft.
- Add water, give a good stir, cover and cook on medium high flame until potatoes are cooked. Keep stirring in between and this will take 10-12 minutes.
- Once Potatoes are cooked, uncover, add cumin powder, coriander powder, salt and give a good stir. Add more water if you want a thin gravy.
- Mix well and cook for 2-3 minutes on medium low flame until spices blend in.
- Turn off the heat, garnish with coriander leaves.
- I left of sugar as I wanted a spicy gravy.
This day in 2013: Chicken Balls